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Devil's Chocolate Fudge Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

Ingredients:
1  c  Water
1/2  c  Prune puree *
3  lg  Egg whites
1 1/2  ts  Vanilla
1  c  Plus 2 tablespoons flour
1  c  Plus 2 tablespoons sugar
3/4  c  Unsweetened cocoa powder
1 1/2  ts  Baking powder
1/4  ts  Baking soda
1/4  ts  Salt
    -----ICING-----
2 1/2  c  Powdered sugar
1/4  c  Unsweetened cocoa powder
1/4  c  Lowfat milk

Directions:
A decadent, reduced-fat chocolate treat Preheat oven to 350 degrees F. Coat a 9-inch square baking pan with vegetable cooking spray; set aside. To make cake, in mixer bowl combine water, prune puree, egg whites and vanilla; beat to blend thoroughly. Add remaining cake ingredients; mix completely. Pour batter into prepared pan; bake about 30 minutes until pick inserted into center comes out clean. Cool. To make icing, combine icing ingredients; beat until smooth. Spread on cooled cake. Cut into 3-inch squares. Makes 9 servings. Nutritional information per serving: 345 calories, 2 g fat, 84 g carbohydrate, 1 mg cholesterol, 161 mg sodium, 1. 8 g fiber * Prune puree: Combine 1 1/3 cups (8 ounces) pittted prunes and 6 Tbs hot water in container of food processor; puree until smooth. Makes 1 cup. Keep refrigerated for up to 2 months in a tightly sealed container. Or use fat-free prepared prune butter (lekvar) available in the jam and jelly or baking section in some supermarkets. Or, you can use prune baby food; use 1/2 cup prune baby food and decrease the water to 3/4 cup.


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